Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 20(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 25(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 27(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 28(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 3(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 4(Tue) 10:00-12:30

    Any in-person class available

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Tokyo Guide : VERT in Kagurazaka

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Hidden in the heart of Kagurazaka lies a unique tea house crafted by a former pâtissier. Known for its intriguing pairings of tea and sweets, this spot offers an unforgettable experience with a fusion of unexpected elements.

The tea house, VERT, was established by the pâtissier, who spent many years perfecting the art of desserts, with the hope of “sharing the deliciousness of Japanese tea with more people.”

Their entirely reservation-based course begins with a carefully brewed tea and features six to seven pairings of desserts and teas, followed by a rice dish and tea, and concludes with matcha and wagashi (traditional Japanese sweets).

The course, named “Chasoryūsui” (茶湊流水), is a playful twist on the Japanese idiom “kōunryūsui” (行雲流水), meaning “to go with the flow like drifting clouds or flowing water.” It conveys the concept of “enjoying tea freely, as one would in a harbor where people and cultures converge.”

The first pairing was a strawberry daifuku, but not your ordinary kind. It featured fermented strawberries, the gentle sweetness of rose and white bean paste, and the soft texture of mochi—a perfect harmony of flavors.

Next came a cold brew blend of gyokuro shiraore tea from Yame, Fukuoka, paired with a kiwi-flavored mizu-yōkan (a smooth jelly). Its refreshing acidity paired wonderfully with the sweet red bean and kiwi.

For the third dish, a croquette made with shrimp taro mixed with crushed fu (dried wheat gluten) and tea leaves was served. It was garnished with truffle oil, bamboo shoot skin, and fermented kumquat peel—a dish that blurred the lines between dessert and savory cuisine.

Milk pudding with beautifully arranged Japanese mandarins

Japanese pear (La France) with ginger and cacao nibs, topped with sweet sake sauce

Tarte Tatin made with dried persimmons and almond milk ice cream

Melon topped with sherbets and almond milk matcha

The course continued with more delightful pairings, ending with a satisfying miso soup and gohei-mochi (rice skewers).  To conclude, we moved to the adjacent tea room, where we enjoyed matcha prepared on the spot alongside wagashi, engaging in relaxed conversation until the very end.

Matcha with coffee and black pepper agar agar sweets

The intimate setting, combined with the live preparation of each dish before your eyes, was truly refreshing. The chef’s graceful demeanor and performance offered valuable insights and inspiration.

If you’re looking for a Japanese tea experience like no other, this is a must-visit!

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